Apple Sauce
Sweet, comforting apple sauce with a hint of warm cinnamon. Made from scratch with just a few simple ingredients, this classic American side comes together in under an hour and tastes infinitely better than store-bought. Perfect with pork chops, latkes, or straight from a bowl.
For 4 servings
- prep · ~10 min
Peel, core, and chop the apples.
Peel the apples, remove the cores, and chop into roughly 1-inch chunks. The pieces don't need to be perfect but keeping them a uniform size helps them cook evenly.
- mix · ~1 min
Combine everything in the saucepan.
Place the chopped apples in a medium saucepan with the water, sugar, butter, lemon juice, cinnamon, and salt. Give it a quick stir to distribute the sugar and cinnamon.
- boil · ~2 min
Bring to a gentle boil, then simmer.
Set the pan over medium-high heat and bring the liquid to a boil. Once bubbling, reduce the heat to low, cover, and let it simmer gently, stirring occasionally to prevent sticking.
TIPKeep the heat low once simmering — a vigorous boil can scorch the bottom before the apples are tender. - simmer · ~25 min
Cook until the apples are completely tender.
Let the apples cook covered for 20 to 25 minutes, stirring every 5 minutes or so. They're ready when a fork slides in with no resistance and the chunks are starting to break apart on their own.
- mix · ~2 min
Mash to your desired consistency.
Remove the pan from the heat. Mash the cooked apples directly in the pot with a potato masher for a chunky sauce, or use an immersion blender for a silky smooth one. Taste and add an extra pinch of cinnamon or sugar if needed.
TIPFor the most flavor, let the sauce sit for 5 minutes off the heat before tasting — the cinnamon and apple notes meld as it cools slightly. - serve
Serve warm, at room temperature, or chilled.
Spoon the apple sauce into a serving bowl. It can be enjoyed immediately while warm, or refrigerated for later. It will thicken slightly as it cools.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a mix of sweet and tart apples (e.g., Fuji and Granny Smith) for balanced flavor.
- 2Keep apple chunks roughly 1 inch in size to ensure even cooking without mushiness.
- 3Simmer gently on low heat to prevent scorching the bottom before apples are tender.
- 4Stir every 5 minutes during simmering to redistribute sugar and prevent sticking.
- 5Let the sauce rest 5 minutes off the heat before tasting — flavors meld as it cools.
- 6Store cooled apple sauce in an airtight container in the fridge for up to 1 week.
- 7For a smoother texture, use an immersion blender; for chunky, stick with a potato masher.
Adapt it for your goals.
Spiced apple sauce
Add ¼ teaspoon of ground ginger or nutmeg along with the cinnamon for a warmer, more complex spice profile — perfect for holiday meals.
no sugar addedNo-sugar-added
Omit the sugar entirely if using very sweet apples like Gala or Honeycrisp; the natural fruit sweetness and butter provide enough flavor for a healthier side.
boozy apple sauceBoozy apple sauce
Replace 2 tablespoons of the water with apple brandy or dark rum for a grown-up version that pairs beautifully with roast pork or ice cream.
smooth & seedlessSmooth & seedless
After mashing, push the sauce through a fine-mesh sieve to remove any remaining peel bits or fibers for an ultra-smooth, restaurant-style consistency.
extra chunkyExtra chunky
Cook only half the apples until very tender, then mash; cook the remaining apples just until tender and stir in whole for pockets of texture.
Why this is on our healthy list.
Rich in Fiber from Apples
Apples are a good source of soluble and insoluble fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Naturally Low in Fat
With just one tablespoon of butter, this homemade apple sauce is a low-fat alternative to many store-bought versions and a lighter accompaniment for rich dishes.
Contains Antioxidant Vitamin C
Fresh lemon juice provides a small dose of vitamin C, an antioxidant that aids immune health and helps preserve the apples' color.
Controlled Sugar Content
The recipe uses only 2 tablespoons of sugar for four apples, giving you freedom to reduce or skip it entirely depending on the sweetness of your fruit.
Frequently asked questions
A mix of sweet and tart apples works best — try Fuji or Honeycrisp for sweetness and Granny Smith for tang. Avoid mealy varieties like Red Delicious.
